Ingredients
Scale
- 20 ounces refrigerated cheese tortellini
- 1 pound ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- Grated Parmesan cheese
Instructions
- Cook the tortellini according to package instructions in salted boiling water for about 3-5 minutes. Drain and set aside.
- In a skillet over medium-high heat, heat olive oil and brown the ground beef for about 7-9 minutes. Drain excess fat.
- Add chopped onion to the skillet and sauté for 4-5 minutes until softened; then stir in garlic and spinach.
- In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add chicken broth and heavy cream while whisking continuously.
- Once thickened, combine the cooked tortellini with the meat mixture into the creamy sauce until evenly coated.
- Serve hot with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 560
- Sugar: 3g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg